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Falafel kofta

Name: Falafel kofta
Cook time: 20 min
Yield: 2
Cuisine: South Asia

With jeera rice and coriander raita

Ready in around 20 mins

RECIPE FACT:

Jeera (cumin) has been used as a spice and a medicinal ingredient for over 5,000 years! Ancient Egyptians placed cumin seeds in tombs as an offering for the afterlife, believing it had protective and preserving properties.

Nutritional Info:

Energy: 4,115kJ (983kcal)
Protein: 23g
Carbohydate: 80g
Sugars: 16g
Fat, total:62g
Saturated:13g
Sodium:1,791mg
Contains:Almonds, Cashews, Milk

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Slice the silverbeet into ½ strips including the stalks and keep separated. Slice the roasted capsicum into ½ cm strips. Place the chickpeas into a sieve, rinse under cool running water and drain well.
2. TO PREPARE THE RICE:
Open the bag of steamed jeera rice, squeezing on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the silverbeet stalks and chickpeas cook for 1-2 mins. Add the rice and silverbeet leaves and cook for a further 2-3 mins. Season well with salt and pepper then remove from the pan into a serving bowl and cover to keep warm.
3. TO PREPARE THE KOFTAS:
Wipe out the pan and place back over a medium heat with a drizzle of oil. Once hot, add 12 spoonful’s of falafel mix to the pan and cook for 2-3 mins each side adjusting the heat if necessary. Remove from the pan and set aside.
4. TO FINISH THE CURRY:
Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the capsicum and ccok for 1-2 mins. Pour in the spiced creamy sauce and add the koftas back to the pan. Cook for a further 1-2 mins
TO SERVE:
Spoon jeera rice and vegetables into bowls and top with falafel kofta curry. Dollop with coriander raita and sprinkle over masala sprinkle.